Abstract
Côte d'Ivoire is the leading exporter of Palmer and Keitt mangoes in sub-Saharan Africa. Despite the importance of the foreign exchange generated, these tropical fruits suffer enormous post-harvest losses due to their high perishability, mainly caused by enzymatic browning. In fact, the appearance of brown discolouration due to alterations, whether caused by mechanical, technological or natural treatment, is the cause of huge economic losses. To address this thorny problem and thereby improve export volumes, three technological treatments including steam bleaching, oven drying and osmotic dehydration were carried out on mango edible parts to inhibit polyphenol oxidases (PPOs), the key enzymes that catalyse enzymatic browning. The results showed that only oven drying at 60°C and steam bleaching at 60°C and 100°C had a significant effect on inactivating PPOs activity after only a few minutes. Osmotic dehydration maintained high levels of enzyme activity even after 24 hours of treatment. In conclusion, steam bleaching at 60°C for 7 minutes was found to be the best post-harvest management technique for Palmer and Keitt mangoes, as it contributed to both the preservation of marketable quality and the stability of organoleptic properties of the mango.
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Claims 7
Claim · model-written summary
Oven drying at 60°C significantly inactivated mango PPO activity after a few minutes.
- Taxon
- Mangoes
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- oven drying at 60°Ce0
- Gene
- PPOse0
- Outcome
- PPOs activitye0
- Direction
- inactivatinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
t0“Mangoes (Mangifera indica L. 1753)”
e0“only oven drying at 60°C and steam bleaching at 60°C and 100°C had a significant effect on inactivating PPOs activity after only a few minutes”
Claim · model-written summary
Steam bleaching at 60°C significantly inactivated mango PPO activity after a few minutes.
- Taxon
- MangoesMangifera indicat0
- Treatment
- steam bleaching at 60°Ce0
- Gene
- PPOse0
- Outcome
- PPOs activitye0
- Direction
- inactivatinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mangoes (Mangifera indica L. 1753)”
e0“steam bleaching at 60°C and 100°C had a significant effect on inactivating PPOs activity after only a few minutes”
Claim · model-written summary
Steam bleaching at 100°C significantly inactivated mango PPO activity after a few minutes.
- Taxon
- MangoesMangifera indicat0
- Treatment
- steam bleaching at 60°C and 100°Ce0
- Gene
- PPOse0
- Outcome
- PPOs activitye0
- Direction
- inactivatinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mangoes (Mangifera indica L. 1753)”
e0“steam bleaching at 60°C and 100°C had a significant effect on inactivating PPOs activity after only a few minutes”
Claim · model-written summary
Osmotic dehydration left mango enzyme activity high after 24 hours.
- Taxon
- MangoesMangifera indicat0
- Treatment
- Osmotic dehydratione0
- Outcome
- enzyme activitye0
- Direction
- maintained high levelse0
- Qualifier
- after 24 hours of treatmente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Mangoes (Mangifera indica L. 1753)”
e0“Osmotic dehydration maintained high levels of enzyme activity even after 24 hours of treatment.”
Claim · model-written summary
The authors identified steam bleaching at 60°C for 7 minutes as the best management technique for Palmer and Keitt mangoes.
- Taxon
- mangoesMangifera indicae0
- Material
- Palmer and Keitte0
- Treatment
- steam bleaching at 60°C for 7 minutese0
- Outcome
- best post-harvest management techniquee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“steam bleaching at 60°C for 7 minutes was found to be the best post-harvest management technique for Palmer and Keitt mangoes”
Claim · model-written summary
Steam bleaching at 60°C for 7 minutes preserved mango marketable quality.
- Taxon
- mangoMangifera indicae0
- Treatment
- steam bleaching at 60°C for 7 minutese0
- Outcome
- marketable qualitye0
- Direction
- preservatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“steam bleaching at 60°C for 7 minutes was found to be the best post-harvest management technique for Palmer and Keitt mangoes, as it contributed to both the preservation of marketable quality and the stability of organoleptic properties of the mango”
Claim · model-written summary
Steam bleaching at 60°C for 7 minutes maintained mango organoleptic properties.
- Taxon
- mangoMangifera indicae0
- Treatment
- steam bleaching at 60°C for 7 minutese0
- Outcome
- organoleptic propertiese0
- Direction
- stabilitye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“steam bleaching at 60°C for 7 minutes was found to be the best post-harvest management technique for Palmer and Keitt mangoes, as it contributed to both the preservation of marketable quality and the stability of organoleptic properties of the mango”
The same questions in other papers
processing · quality: phytochemicals · Mangifera indica (mango)Positive and negative results
7 papers in the same direction as this paper · 4 in the opposite direction
- negative
- no effect
- negative
8 papers more in this group
See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.